Monday, June 6, 2011

Sun Dried Tomato Hummus

Smooth and creamy!

This is a pretty big batch. Big enough for a party or 
for Jeremy and me, hummus addicts, for a few days

2 Cans Garbanzo Beans, Rinsed and Drained
1/3 C. Tahini
1 Jar of Sliced Sundried Tomatoes (with oil)
Juice of 1 Lemon
Salt to Taste
Water, if Needed (I usually end up using about 1/2 cup)

Put all of the ingredients in a food processor and blend away! Add water (a little bit at a time) if needed, so that the hummus is smooth and creamy and not overly thick. Add salt to taste if needed. Serve with warm pita bread, sliced cucumbers or chips or spread on a sandwich or just eat it with a spoon when no one is looking.

Friday, June 3, 2011

Mexican Style Quinoa

Okay, I know it's hard to see it, but the quinoa's in there. I promise.
Great for Burritos, Tacos, or Just Plain!

Serves 4-6

1 C. Quinoa
1 Can Rotel Tomatoes (Or 1 Can Diced Green Chiles, and One Can Diced Tomatoes)
2 Tsp. Chile Powder
1 1/2 C. Water
Salt to Taste (About 1 Tsp.)
Soak the quinoa in hot water for five minutes, then rinse well to remove the hulls (the hulls can make the quinoa bitter). Add all of the ingredients to a large, tall sided, frying pan or to a medium pot. Cover and bring to a boil. Reduce the heat to low and simmer until all of the water has evaporated (about 20-30 minutes). Check to see if the quinoa is done. It should be tender and sort of translucent throughout. The water should be evaporated to the point that the quinoa sticks together and there is no water in the bottom of the pan when the quinoa is pushed aside (like cooking rice). A white center is a good indicator that the quinoa needs to cook longer. Add more water and continue to cook if it isn't done when the initial amount of water has evaporated. I like to use this Mexican style quinoa as a substitute for ground beef or Mexican rice. It's great in tacos or mixed with beans and cheese in a burrito. I also like to mix it with diced avocado, cheese and salsa in a bowl, then chow down!

Super Easy Black Bean Soup

Warm and Tasty!

Serves 3-4

1 Tbsp. Olive Oil
1 1/2 Tsp. Unsalted Mexican Seasoning (I use Frontier Brand)
1 Small Onion, Chopped
3 Cans of Black Beans (or 2 of Black Beans and 1 of Pinto), Rinsed and Drained
1 1/2 C. Water
Salt to Taste (About 1 Tsp.)
Yogurt, Sour Cream or Tofutti Sour Supreme (if you're vegan) to Top *Be sure to check your labels if you're on a gluten free diet!

Heat the oil in a medium sized pot. Add the chopped onion and saute over medium heat until the onions become translucent. Add in the salt and Mexican seasoning and continue to saute for about a minute, stirring frequently so that the spices don't burn. Add in the beans and saute for another minute. Add the water and allow the mix to come to a simmer. Remove from the heat and allow to cool for a minute, then blend with an emulsion blender or in a food processor in small batches. Return to the stove and bring back to a simmer. Add more water if necessary. Simmer for 15 minutes then serve hot and top with yogurt, sour cream or Tofutti Sour Supreme if desired.